How to make the Best Authentic Green Thai Curry

In a large saucepan or wok, heat the vegetable oil over medium heat.

Add the green curry paste and stir-fry for about a minute until fragrant.

Pour in the coconut milk and vegetable broth, stirring well to combine.

Add the fish sauce (if using) and palm sugar. Stir until the sugar is dissolved.

Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.

Add the green beans, bell, zucchini, bamboo shoots, mushrooms, and tofu/chicken (if using). Cook for an additional 5-7 minutes until tender.

Taste the curry and adjust the seasoning if needed. You can add more fish sauce for saltiness or palm sugar for sweetness.

Remove from heat agarnish with fresh basil leaves.

Serve hot with jasmine rice.